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French Onion Soup with Beef

A comforting and rich French onion soup featuring caramelized onions, hearty beef, and melted Gruyère cheese, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: French
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 4 large yellow onions, thinly sliced Choose fresh onions for the best flavor.
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
For the Beef
  • 1 pound beef sirloin, sliced thinly (or flank steak) Select high-quality beef for best results.
  • 4 cups beef broth (preferably low-sodium)
  • 1 cup red wine (Merlot or Cabernet Sauvignon) Choose a wine you enjoy drinking.
For Garnish
  • 1 baguette sliced into 1-inch pieces
  • 1.5 cups Gruyère cheese, grated (or Swiss cheese) For a stronger flavor, consider aged cheddar.

Method
 

Preparation
  1. In a large pot, melt the butter and olive oil over medium heat. Add the sliced onions and sprinkle with a pinch of salt. Sauté for about 30 minutes, stirring occasionally until the onions become caramelized and golden brown.
  2. Once caramelized, stir in the minced garlic, dried thyme, and bay leaf. Cook for another 2 minutes until the garlic is fragrant.
  3. Add the sliced beef to the pot. Cook for about 5-7 minutes, allowing it to brown on all sides.
  4. Pour in the red wine, scraping the bottom of the pot to deglaze and incorporate the flavorful bits. Let it simmer for about 10 minutes.
  5. Add the beef broth, bringing it to a gentle boil. Reduce the heat and let simmer for 20-30 minutes. Remove the bay leaf and season with salt and pepper to taste.
  6. While the soup is simmering, preheat your oven to 350°F (175°C). Arrange the sliced baguette on a baking sheet and toast for about 10 minutes until lightly browned.
  7. To serve, ladle the hot soup into oven-safe bowls, top with toasted bread, and generously sprinkle with Gruyère cheese. Place under the broiler until the cheese is melted and bubbly, about 2-3 minutes.

Notes

For vegetarian version, replace beef with mushrooms or plant-based protein and use vegetable broth. Leftovers can be stored in an airtight container in the fridge for up to 3 days, and reheated gently.